To me kalbi tang is the chicken soup of Korean food. It's a staple, it's soothing, and it's difficult to get it wrong. My mother in law says that beef has the ability to keep you from getting a cold (and I have realized over the years never to doubt her wisdom - moms are always right), so this dish must be the ultimate cold-killer.

Ingredients:

• 1.5-2 lbs. beef ribs
• 2 tbsp. soy sauce
• 2 tsp. sugar
• 5 cloves garlic, minced
• 2 green onions, cut into 2" pieces
• 3 tbsp. beef dashida
• Glass noodles
• 4 eggs, lightly beaten

Directions:

Rinse beef very well in cold water. Place in large pot and cover with water (water surface should be about 1-2" above the beef). Bring to a boil and simmer for 10-15 minutes. Reserve beef, rinse briefly to remove any scum from the pot and empty the pot (clean well).

Bring about 12 c. water to a boil. In a large bowl, mix soy sauce, sugar and garlic. Toss beef in soy sace mixture, and then return beef to the pot. Add white parts of green onion and dashida. Simmer at least another 20-30 minutes.

Meanwhile, in a smaller pot, bring water to a boil and cook glass noodles for about 5 minutes. Drain, rinse with cold water, and divide among 4 bowls.

When ready to serve, top the noodles with the beef ribs. Reduce heat to a low simmer, and toss in the rest of the green onions. Slowly pour egg mixture into soup, let rest about a minute, and gently swirl the soup with a spoon or chopsticks. Cooked egg should be light and wispy, like egg drop soup. Divide the soup among the bowls and serve.

Serves 4

Serve with steamed rice and banchan